Quince paste is called Crema de Membrillo in Spanish. The word membrillo derives from the Latin melimelum, which means honey apple and refers to quince or a preserve made of quince. This relative of the apple and pear is a native of the Caucasus resembling a large, yellow, lumpy pear. Making quince preserves was one of the first uses of the pectin that occurs naturally in fruit. Spanish quince paste is most often eaten with traditional Spanish cheeses, such as Manchego and aged Mahon.

I actually served this with a Tete de Moine and an Aphelzeller [sic]. It complemented both perfectly.

By Sra Denisefrom Toledo OHon Sep 05, 2015

Tasty and versatile

Brilliant with manchego or a nice Portuguese goat/sheep's-milk cheese. Mixed it in with diced apple to serve with a dessert pizza (honey, brie, roast walnuts on puff pastry) and worked very well as well.
Good texture if somewhat grainy: you know you're getting real fruit in there!